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Quick grilled broccoli with red pepper chutney & avocado

My weekly green staples have to be broccoli, courgette and avocado, so mixing it up and making your greens a little tasty is important (otherwise it can be a little dull and boring to be having boiled broccoli everyday!) So here’s a quick and simple lunch with lots of flavour, colour and full of energy. It’s also makes for a great side dish along with other sharing plates if you’re whipping up a feast. The red pepper chutney is in fact taken (or adapted) from the chutney in my my book Saffron Soul. Happy green eating! And let me know if you add something and make it a little different. I’m always looking for new ideas;)

And these stunning sunflowers – thank you Melissa! I was actually leaving Melissa Hemsley’s fabulous book launch party earlier this week and was given some of these beautiful sunflowers. Do check out her book Eat Happy – it’s happy, wonderful, colourful and full of yummy recipes! Well done Melissa x

To roast
1 broccoli, cut into small florets
boiling water (to immerse the broccoli first)
drizzle of olive oil
sprinkle of salt
½ red onion, sliced
1 red pepper, roughly chopped

For the chutney
Roasted red pepper (from above)
Handful, 2 tablespoons cashews, ideally soaked for around 1 hour or more
¼ teaspoon salt
100ml water
juice of ½ lemon or lime
¼ teaspoon cumin powder
¼ teaspoon paprika
pinch of turmeric

Serve with
½ or 1 avocado, sliced or chopped
pumpkin seeds for garnishing (can also use sunflower seeds or sesame seeds instead)

Preheat the oven on gas mark 5 or 6, then immerse the broccoli in boiling water for around 3-4 minutes. Cut the red pepper into small pieces (they take less time to cook if smaller) and slice the red onions, drizzle a little olive oil and place them in the oven. Place the broccoli in the oven (also drizzle a little olive or any oil on the broccoli). You can also leave a handful of pumpkin seeds in the oven if you want them to become nice and toasted. Sprinkle a little salt on everything – this is optional. Let all this cook for around 30 minutes – you could leave it in for longer if you like (there’s no real rules in this recipe). Then remove the red pepper from the oven to make the chutney and leave the broccoli and onions under the grill for around 5 minutes so that it gets a little charred. You can remove the pumpkin seeds from the oven as well and let them cool down. To make the chutney, blend together all the ingredients for the chutney. If it seems to thick, then add a little more water. Taste for salt and lime and add more if you need to. Remove the broccoli and onions from the grill, arrange on your serving plate, drizzle the chutney, add the pumpkin seeds, sprinkle a little salt and serve with avocado and a lemon or lime wedge.

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